Put an oven rack in the center of
the oven. Preheat the oven to 350 degrees F.

In a medium bowl, whisk the egg whites until fluffy, about 30
seconds. Add the cream, lox, lemon zest, salt, and pepper.

In a 10-inch, ovenproof, nonstick
skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has
wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the
ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the
oven and bake until set, about 10 to 12 minutes.

Slide the frittata onto a platter.
Using a serrated knife, cut the frittata into wedges and serve warm or at room
temperature.

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